Nothing says Easter like a perfectly roasted leg of juicy lamb. And with crispy potatoes and a big pot of homemade mint sauce on the side, you really can’t go wrong.
We chatted to celebrity chef, restaurateur and proud New Zealand lamb ambassador, Peter Gordon about his favourite lamb recipes and the best ways to cook the meat, from glorious Sunday roasts to aromatic curries and spiced up steaks.
So whether you feel like keeping it classic or trying something new this Easter, check out Peter Gordon’s tips below for lovely lamb no matter the occasion.
Lamb pairs well with...
"Lamb is versatile and packed full of flavour, so it easily lends itself to a variety of flavours throughout the year. From spring and summer’s tomatoes, fresh herbs, garlic, peas and sweet corn, to the autumn and winter flavours of mushrooms, red onions, pumpkin, and grains and pulses."
Peter's favourite lamb recipe...
"A simple joint of roast lamb is my idea of perfection, served with roast sweet potatoes and a classic mint sauce. There always seems to be just the right amount of fat in the meat, which gives it much of its flavour. But when trimmed in certain ways it can always be very lean as well."
Lamb is so versatile...
"There are three cuts that are ideal for simple suppers. Chops can be grilled or barbecued and served with veg or a salad for a quick evening meal. Diced lamb, often from leg steaks, is perfect for curries and stews thanks to its rich, fuller flavour. And mince is extremely versatile — use is to make meatballs, burgers or shepherd’s pie.
"I also highly recommend the classic leg cut for an effortless Sunday lunch. All you need is a roasting tray, some root vegetables and a few sprigs of rosemary and garlic. Throw them together into a hot oven to create a mouth-watering roast."
The best side dishes for lamb
"The best side dishes depend on the theme of your meal. If it’s Greek, such as koftes, some shredded mint and cucumber (squeezed to remove excess liquid) mixed into Greek yogurt with a little extra virgin olive oil and served with roast sliced fennel and tomatoes is amazing.
"If it’s Middle Eastern, try some baby carrots and new potatoes roasted with olive oil, cumin, coriander seeds and pomegranate molasses.
"Or if you’re going British, some trusty mint sauce made from malt vinegar, sugar and mint, served with buttered cabbage and roast potatoes is perfection. There’s nothing like a roasted leg of lamb with just a hint of garlic and rosemary."